In a food processor, reduce the Nilla wafers to fine crumbs and transfer to a large mixing bowl. Chop the pecans fine and add them to the bowl. Set aside.

Melt the chocolate in a heatproof bowl set over a pot of over hot, but not boiling water. Stir in the sugar, corn syrup, and bourbon. Add this mixture to the crumb mixture. Blend by hand until well combined.

Form tablespoon-sized lumps of the mixture unto balls, rolling between the palms of your hands. Drop the balls in a bowl of sugar and toss to coat. Transfer to an airtight container, arranging the balls in single layers separated by parchment. Store the bourbon balls tightly sealed at room temperature. They get better (mellower, and with a smoother texture) as they age.

I love the story, so well written and engaging. This recipe sounds great...am wondering something on the Nilla Wafers. Could I use Trader Joe's Ultimate Vanilla wafers? They are delish and have specks of vanilla bean in them. Or would they be too overpowering? Thanks.

These were delicious even though very crumbly and time consuming to roll into balls. (Add a little bit of water if that happens.) Also, simply use Back To Nature brand Madagascar vanilla wafers to make this vegan. They arrived overnight from Soap.com. Easy. https://www.soap.com/p...?

I made a batch of these last weekend and they are curing in a tin. I'm trying to let them sit until I go to visit my family for Christmas. I am happy to honor Aunt Jane by sharing these with my family.

Thank you so much for sharing this recipe! I spent 3 very happy years in Kentucky when I was much younger, and a dear friend there gave me a wonderful bourbon ball recipe that called for Maker's Mark. I lost the recipe many years ago, and my friend as well. So thanks for giving me back a piece of the past, as well as a great story & a delicious holiday treat! And, btw, you're never too old to give some sugar...or get some!

I've been making a version of these from a handwritten index card given to me by family friend when I went off to college back in the 70's. My recipe is the same as listed here except for 1/2 cup of bourbon and 1 Tbls. of corn syrup. The past few years, I've started making my own vanilla wafers to use instead of store bought, using a recipe from a Penzeys spice catalog. Makes exactly enough to sample one wafer and make the rest into 2 1/2 cups of crumbs. Way better than store bought wafers. Enjoy!

Ahhhh, I fondly remember discovering bourbon balls in adolescence as well. What would you think about lightly toasting the pecans? Would that detract from the authenticity, or maybe add richness? Getting ready to make these, and almost hoping that I need to use extra bourbon to get it to hold together, just like DessertByCandy!

Servings: Yield: approximately 70 cookiesIngredients7 ounces all-purpose flour3/4 teaspoon aluminum free baking powder1/2 teaspoon kosher salt4 ounces unsalted butter, room temperature3 1/2 ounces vanilla sugar1 large egg4 teaspoons vanilla extract1 tablespoon whole milkStepsPosition 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Vanilla Wafersfoodnetwork.com

I made this

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Servings: Yield: approximately 70 cookiesIngredients7 ounces all-purpose flour3/4 teaspoon aluminum free baking powder1/2 teaspoon kosher salt4 ounces unsalted butter, room temperature3 1/2 ounces vanilla sugar1 large egg4 teaspoons vanilla extract1 tablespoon whole milkStepsPosition 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Jack63 why do you say no Nilla Wafers? Oh yes, is the 8 oz by volume or weight? 😋